Chicken broth soups are popular with many people. Everyone knows from childhood that chicken broth is very healthy. It is used during colds and diets. The demand for such a dish grows in the cold season, when you want something hot.
Today I will tell you how to make chicken barley soup. It is simple and very easy to prepare, but, as with every recipe, there are secrets and nuances. To make the dish with a clear broth, I cook the pearl barley separately. I lightly fry the chicken meat, so a richer taste is obtained. My households, from small to great, eat this soup with great appetite. I recommend you try it too!
Ingredients:
Potatoes - 4 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Salt to taste
Ground black pepper - to taste
Bay leaf - 2 pcs.
Pearl barley - 70 g.
Chicken meat - 350 g.
Parsley - 2 sprigs
Vegetable oil - 3 tablespoons
Water - 2 liters
Step by step recipe:
1. Prepare the required set of products.
2. Rinse the pearl barley well and put in a saucepan, send to the fire and bring to a boil. Remove the resulting foam, salt and cook for 20 minutes over low heat until half cooked.
3. When the cereal swells a little and becomes softer, fold it onto a sieve and rinse again.
4. Cut the chicken meat into portions and fry in vegetable oil for several minutes. A light golden crust should appear. You can fry separately in a pan or in a saucepan in which you will cook the soup. I prefer the second option, since all meat juices will remain in this container and go directly into the dish.
5. Peel the onion and carrot. Dice the onion and grate the carrots. Send the vegetables to the meat and fry everything together for another 5 minutes, stirring occasionally so that nothing is burnt.
6. Pour the contents of the pan with water. Cook the broth over low heat until the meat is tender. Cooking time will depend on the age of the bird.
7. Cut the peeled potatoes into medium cubes and add to the saucepan.
8. After the potatoes, place the boiled pearl barley. Bring the soup to a boil again, season with salt and pepper to taste. Cook over low heat for 15-20 minutes. Potatoes and cereals should be completely soft.
9. Add finely chopped parsley and bay leaf to a saucepan a couple of minutes before cooking. Boil and remove from heat. When choosing greens, be guided by your taste preferences. Set the pot aside, cover and let the dish sit for 10 minutes.
10. A delicious, hearty soup with barley in chicken broth is ready.
Pour it into portioned plates and serve hot. Fresh vegetables will be a great addition to this dish.
Bon Appetit!
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